OFFICE CONTACT:

Megan Martin, HR Liaison

Telephone: 386-254-3844

JOB DESCRIPTION:

This position is located at the Division of Blind Services Career, Technology, and Training Center for the Blind & Visually Impaired.  This position performs work involving a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.  This position works in food service at the Career, Technology, and Training Center for the Blind & Visually Impaired and supports the clients and customers of the Center with meals, food support, preparation, etc.

DUTIES & RESPONSIBILITIES:

(Note: The omission of specific job duties does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position.)

The Florida Department of Education (FDOE) has an open position that is responsible for executing the following functions:

• Cleans, portions and cuts or peels various foods to prepare for cooking and serving.
• Prepares a variety of foods according to customers’ orders or superior instructions, following approved procedures.
• Portion and arrange food on serving dishes, trays, carts, and conveyor belts.
• Works one on one with blind and visually impaired students showing them proper food handling procedures.
• Prepares and serves a variety of beverages such as coffee, tea, and soft drinks.
• Carries food supplies, equipment, and utensils to and from storage and work areas.
• Stores food in designated containers and storage areas to prevent spoilage.
• Cleans and maintains work areas, equipment, and utensils.
• Requisitions, stores, and distributes food supplies, equipment, and utensils.

KNOWLEDGE, SKILLS & ABILITIES: 

• Knowledge of the equipment, procedures and techniques used in cooking, baking, and/or meat cutting.
• Knowledge of the procedures for maintaining sanitary working conditions.
• Ability to perform food service functions in one or more of the following areas: cooking, baking or meat cutting.
• Ability to read and follow recipes and/or other instructions.
• Ability to plan, organize and coordinate work assignments.
• Ability to establish and maintain effective working relationships with others.

WHO WE’RE LOOKING FOR:

The ideal incumbent must be productive under tight timeframes, balance multiple and competing priorities, and maintain goal-directed behavior and performance sometimes under stressful conditions. The incumbent must interact courteously with others. The performance and behavior of all employees must demonstrate consideration of the workload concerns of others and must not negatively affect productivity and morale of the unit. Attendance is an essential function.

OTHER MISCELLANEOUS DUTIES:

• Performs other duties as requested.

MINIMUM QUALIFICATIONS:

• A high school diploma or its equivalent; and
• One year of food service experience; or
• Completion of a program of study from a vocational/technical school in a food service area.